Red Velvet Crepes

Red Velvet anything is my favorite. When I saw that there were red velvet crepes, I about lost it. So I got right to work to make the perfect red velvet crepes and I think we just about did it! They taste amazing! They are so easy to make and they make a ton. This is the perfect breakfast for that special someone this Valentine’s Day.

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7 Responses to “Red Velvet Crepes”

Do you know of a good flour to use with this to make it gluten free? My 8 yo was just diagnosed with celiac disease. It's really made meals and treats hard at our house. Thinking he might like something like this on Valentines Day. But from reading some gluten-free baking recipes, it's not always a simple substitution. And I'm a novice baker.

Welcome to the world of GF cooking! :) Two of my kiddos are Celiac so I know how tough the adjustment is, but this is a pretty forgiving recipe and you should be able to substitute without problems.
Better Batter or Cup for Cup are good substitutes, as is the Costco-sold GF flour. If you look up Gluten Free Cooking On a Shoestring, she has some mix-it-yourself flour mixes that will work, too.
My recommendation would be to make the recipe as indicated, but the main difference is in the amount of liquid needed to get to the correct consistency. Try to add the liquid ingredients slowly. If it reaches the right (runny) consistency for crepes before you've added all the liquid, make a test crepe and if it turns out, don't add the rest. If you've added all the liquid and need more, add a tablespoon or more of milk at a time as described above.
Crepes have a technique so it may help to watch a YouTube video to see what the batter consistency and final crepe should look like.
Welcome to GF cooking - you'll do great, just keep experimenting!

Hi! I have been (trying to) cooking GF since my now ex was diagnosed with Celiac Disease in 2012. Now, my middle child has to be GF also.
Anyway, I really like using GF Bisquick, and Betty Crocker All-Purpose GF Rice Flower Blend. Sometimes I mix a little of each. I have found that adding a little bit of vanilla, when the recipe does not call for it, and just about double the quantity of vanilla, if the recipe calls for it, can really help covering the rice and/or corn taste that a lot of the flours can have.
Hope this helps!
Also, for pasta, try using the the ones that are made with BOTH rice and corn. Those seem to be the closest to the "real" thing, from my experience. :-)

They are a little tricky to flip. Are you using a non-stick cooking spray? Sometimes you can let them sit a little longer and they are a little easier to flip when they are a little more stiff. The first few crepes I had to flip with two spatulas until I finally found a way that worked with one. Practice makes perfect :) hahaha